Tuesday, June 30, 2009

Ohyama Tokubetsu Junmai

I've had this stuff two times before now, but this is the first time I really enjoyed it. The first time I think my mouth chemistry was screwy, and the second time was at a sushi restaurant that inexplicably smelled of turpentine. This time, though, everything went right.

Sake is pretty amazing stuff. I say amazing because there's an amazing range of flavors and textures that come out of fermented rice. You can go from a near-flavorless Daiginjo, with most of the rice polished away, to a Ginjo that's like a dessert wine. (I'm thinking of the Yuki Honoka, which has an amazing sweetness yet fades cleanly away.)

But anyway, the Ohyama Tokubetsu Junmai is a somewhat acidic sake, with a bit of fruity sweetness. I'm not good with identifying flavors, but I might say there's a bit of apple in there. It hits the mouth cleanly, with some acid astringency (is that redundant?), with the finish drawing out the flavors. Like some other sake, it tends to leave a rice-y consistency in my mouth, but I try not to think about that. At $10-12 for a 300mL, it's a decent value.

Hear the SF Chronicle's wine reporter say gushing things about it here.

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